Effect of different cooking treatments on the residual level of sulphites in shrimps
Sulphiting agents (or sulphites) are a class of food additives identified in Europe by codes E220-E228. Their addition in crustaceans is permitted with specific legal limits for avoiding the so-called “blackspot” that is a defect that compromises the marketability of these products. High levels of...
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| Autores principales: | , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
PAGEPress Publications
2022-09-01
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| Colección: | Italian Journal of Food Safety |
| Materias: | |
| Acceso en línea: | https://www.pagepressjournals.org/index.php/ijfs/article/view/10029 |
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